Try this Vegetable And Nut Croquette recipe, or contribute your own.
Suggest a better description1. Sweat the grated vegetables in 1 tablespoon of hazelnut oil and crushed garlic on a low heat. 2. Add the chopped nuts and parsley. 3. Place the mixture in a clean tea towel and squeeze all the moisture from the vegetables. 4. Roll the dry mixture into 8 small croquette shapes and then roll in the poppy seeds and sesame seeds. 5. Separate the 2 peppers (one red and one green) and place into 2 separate pans. Add the potatoes. 6. Separate all the other ingredients and divide into the 2 pans. (Add the chilli sauce to red pepper mixture only.) 7. Bring both pans to the boil and simmer for 15 minutes. 8. Liquidise the 2 sauces separately and pass through fine sieves and season with lemon juice, salt and pepper. 9. In a small frying pan heat the remaining hazelnut oil and brown the croquette then place in a moderate oven for 12 minutes. 10. Serve on the 2 pepper sauces, garnish with chervil.
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Serving Size: 1 Serving (944g) | ||
Recipe Makes: 1 servings | ||
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Calories: 766 | ||
Calories from Fat: 337 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.5g | 50 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 23.4g | ||
Polyunsanturated Fat 8.3g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 138.5mg | 5 % | |
Potassium 2892.8mg | 76 % | |
Total Carbohydrate 102.9g | 30 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 82.2g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 766
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